Potato Crusted Halibut
Potato Crusted Halibut
with Tomato Vinaigrette
(serves 4)

Tomato Vinaigrette

1/4 cup each, diced and seeded, red and yellow tomatoes
1/4 cup julienned Vidalia onions
2 tablespoons chopped fresh chives
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh basil
1/3 cup malt vinegar
salt & pepper to taste

Halibut

4 halibut fillets (6 ounces each)
salt, pepper and Old Bay seasoning to taste
2 cups instant potato flakes
2 tablespoons olive oil

1. Preheat oven to 450° F. Combine vinaigrette ingredients. Refrigerate for 2 hours.

2. Season fish with salt, pepper and Old Bay. Dredge in potato flakes. Heat olive oil in a non-stick pan. Sauté each side until golden brown.

3. Remove to oven and bake for 6-8 minutes. Toss vinaigrette with mixed greens and serve halibut atop greens.

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